Crepes Aux Fruits De Mer With White Wine
|Crepe batter||1⁄2 Pint (300 Milliliter)|
|Haddock/Cod||8 Ounce, skinned and boned (225 Gram)|
|White wine||1⁄4 Pint (150 Milliliter)|
|Butter||1 Teaspoon (For Greasing)|
|Onion||1 Medium, peeled and finely chopped|
|Button mushrooms||4 Ounce, thinly sliced (100 Gram)|
|Lemon juice||1 Teaspoon|
|White pepper||To Taste|
|Plain flour||1 Ounce (25 Gram)|
|Milk||1⁄4 Pint (150 Milliliter)|
|Double cream/Whipping cream||4 Tablespoon|
|Peeled prawns||4 Ounce (100 Gram)|
|Grated gruyere cheese||4 Tablespoon|
|Prawns||8 (Whole, For Garnish)|
|Finely chopped fresh parsley||1 Tablespoon (For Garnish)|
1. Make 4 large pancakes or 8 smaller ones and keep hot.
2. Place the haddock in a pan with the white wine and poach over a gentle heat for 10-12 minutes.
3. Cut the scallops into 4 and add to the pan. Cook for a further 2-3 minutes. Drain, reserving the liquor. Flake the haddock and reserve.
4. Meanwhile, melt 2 5 g (1 oz) of the butter in a pan, add the onion and cook gently until soft but not coloured.
5. Melt the remaining butter in another pan and add the mushrooms, lemon juice, salt and pepper. Cover and cook for a few minutes until soft.
6. When the onions are soft, add the flour. Cook for 1-2 minutes, stirring, then add the fish cooking liquor and milk. Bring to the boil and cook for 2-3 minutes, stirring.
7. Add the cream, haddock, scallops, mushrooms and prawns. Reheat, and thin the sauce if necessary with a little more milk. Taste and adjust the seasoning.
8. Place some of the mixture on each pancake. Roll up and place in a buttered ovenproof dish. Sprinkle the cheese over the top.
9. Place in a preheated oven and cook for 7-10 minutes or under a preheated hot grill to melt the cheese.
10. Serve hot, garnished with the prawns and parsley.